Best 3 Chocolate Peppermint Cake Roll Recipes
Indulge in the delightful symphony of flavors with our exquisite Chocolate Peppermint Cake Roll, a culinary masterpiece that tantalizes the taste buds and elevates any occasion. This decadent dessert combines the richness of chocolate, the refreshing coolness of peppermint, and the delicate texture of a light and airy sponge cake. Impress your guests with this showstopping centerpiece, perfect for birthdays, holidays, or any special gathering. With our easy-to-follow recipe, you'll create a moist and tender cake infused with peppermint extract, filled with a velvety chocolate ganache, and topped with a luscious chocolate glaze. Experience the perfect balance of sweetness and minty freshness in every bite. Discover the culinary magic of Chocolate Peppermint Cake Roll and embark on a journey of taste sensations.
**Additional Recipes Included:**
- **Chocolate Ganache:** Elevate your cake with a rich and creamy chocolate ganache, the perfect complement to the peppermint filling.
- **Peppermint Buttercream Frosting:** For a lighter and fluffier frosting option, try our peppermint buttercream frosting, adding a delightful minty touch to your cake.
- **Chocolate Glaze:** Create a glossy and decadent finish with our chocolate glaze, adding a touch of sophistication and shine to your cake.
PEPPERMINT CAKE ROLLS
With angel food cake, fudge sauce and peppermints, this cake roll is easy and pretty. -Suellen Calhoun, Des Moines, Iowa
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 cakes (10 slices each).
Number Of Ingredients 7
Steps:
- Line 2 greased 15x10x1-in. baking pans with waxed paper. Prepare cake mix according to package directions. Divide batter evenly into prepared pans, spreading evenly., Bake at 350° for 12-15 minutes or until tops spring back when lightly touched. Cool for 5 minutes. , Invert each cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack. , In a small bowl, mix whipped topping and extract until blended. Unroll cakes; spread each with 1-1/2 cups peppermint mixture to within 1/2 in. of edges., Cut a small hole in the corner of a food-safe plastic bag; fill with fudge topping. Drizzle each cake with half of the fudge topping; sprinkle with 2 tablespoons crushed candies. Roll up again, without towel. , Transfer to platters. Frost with remaining peppermint mixture. Just before serving, top with remaining candies and, if desired, mint leaves. Freeze option: Omit candy topping and mint leaves. Place frosted cakes in airtight freezer containers; cover and freeze. Remove from freezer 10 minutes before serving. Top with remaining candies and, if desired, mint leaves.
Nutrition Facts : Calories 204 calories, Fat 5g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 207mg sodium, Carbohydrate 36g carbohydrate (27g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic exchanges
CHOCOLATE PEPPERMINT LOG
What a great make-ahead treat! This cake log is perfect for the holidays because you can make it when you have time, store it in the freezer and scratch dessert off of your to-do list. -Brenda Sinclair, Princeton, Missouri
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 21
Steps:
- Place egg whites in a small bowl; let stand at room temperature 30 minutes. , Meanwhile, preheat oven to 375°. Line bottom of a 15x10x1-in. baking pan with parchment. Sift flour, cocoa, baking powder, baking soda and salt twice., In a large bowl, beat egg yolks until slightly thickened. Gradually add 1/3 cup sugar, beating on high speed until thick and lemon-colored. Beat in water and vanilla. Fold in flour mixture (batter will be very thick)., With clean beaters, beat egg whites on medium until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold a fourth of the whites into batter, then fold in remaining whites. Transfer to prepared pan, spreading evenly., Bake 12-15 minutes or until top springs back when lightly touched. Cool 5 minutes. Invert onto a kitchen towel dusted with cocoa. Gently peel off paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., For filling, in a large bowl, beat cream cheese and sugar until smooth. Fold in whipped topping and peppermint candies., Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again, without towel. Place on a platter, seam side down. Refrigerate, covered, until cold., For glaze, in a small saucepan, melt butter. Whisk in cocoa and water until blended. Bring to a boil. Remove from heat. Whisk in confectioners' sugar and vanilla until smooth. Cool slightly., Spread glaze over cake. Sprinkle with peppermint candies. Refrigerate until set, about 10 minutes.
Nutrition Facts : Calories 286 calories, Fat 9g fat (6g saturated fat), Cholesterol 70mg cholesterol, Sodium 178mg sodium, Carbohydrate 48g carbohydrate (36g sugars, Fiber 1g fiber), Protein 5g protein.
CHOCOLATE-PEPPERMINT ROLL
This is a wonderful chocolate cake with peppermint ice cream rolled in it. This is a great addition to the holiday tradition!
Provided by Debbie Lynne Nearing Roth
Categories Desserts Cakes Holiday Cake Recipes
Time 45m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a shallow 11x5-inch baking pan with greased waxed paper.
- Beat egg whites using an electric mixer in a mixing bowl until light and fluffy. Gradually add 1/2 cup white sugar and beat until combined.
- Beat egg yolks and salt together using an electric mixer in a separate bowl until light and fluffy. Gradually add remaining 1/2 cup sugar and beat until combined. Fold in egg white mixture. Fold in flour and cocoa powder. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes.
- Remove from the oven and turn cake onto a towel sprinkled heavily with powdered sugar. Remove waxed paper from cake and form into a roll. Let stand for about 4 minutes.
- Unroll cake and spread evenly with peppermint ice cream. Re-roll and freeze until ready to serve.
Nutrition Facts : Calories 196.9 calories, Carbohydrate 33 g, Cholesterol 99.9 mg, Fat 5.8 g, Fiber 1 g, Protein 4.9 g, SaturatedFat 3.1 g, Sodium 101.8 mg, Sugar 25.1 g
Tips:
- Make sure all your ingredients are at room temperature before you start baking. This will help the cake batter come together smoothly and evenly.
- Don't overmix the batter. Overmixing can result in a tough, dense cake roll.
- Be careful not to overcook the cake roll. It should be cooked through, but not dry.
- Let the cake roll cool completely before frosting it. This will help prevent the frosting from melting.
- If you're having trouble rolling the cake, try using a piece of parchment paper to help you.
- Store the cake roll in the refrigerator for up to 3 days. You can also freeze it for up to 2 months.
Conclusion:
This chocolate peppermint cake roll is the perfect dessert for any occasion. It's rich, decadent, and festive, and it's sure to impress your guests. With its moist chocolate cake, creamy peppermint filling, and rich chocolate ganache frosting, this cake roll is a true showstopper. So next time you're looking for a special dessert, give this chocolate peppermint cake roll a try. You won't be disappointed.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
